Gingerbread Cookie Recipe
Tried and true gingerbread cookies perfect for making gingerbread men and more.
Ingredients
- 2 large eggs
- 1 C 2 sticks salted butter
- 1 C brown sugar
- 4 tsp ground ginger
- 4 tsp ground cinnamon
- 1 1/2 tsp ground cloves
- 3/4 tsp ground black pepper
- 1 tsp salt
- 6 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 C molasses
Instructions
- Cream butter and sugar. I use my kitchen aide mixer.
- Add the spices. Add in ginger, cinnamon, cloves, pepper, salt, and eggs and molasses.
- Add the dry ingredients. Add the flour, baking soda, and baking powder to the top of the mixing bowl. Stir to combine the dry ingredients and then mix into the other ingredients.
- Chill the dough. Divide the dough into 3 balls. Wrap in plastic wrap and chill for at least an hour. The dough can be frozen at this step and saved for later.
- Bake the cookies. Pre-heat oven to 350 F. Roll the dough out to 1/8 inch thickness. They will puff up in the oven. Use the cookie cutter and cut out your desired shapes. Place on parchment lined baking sheet and bake for 8-10 minutes.
- Allow to cool. I like to use a wired rack before decorating. Make sure the cookies are fully cooled before you start icing them.
- Decorate. Top the gingerbread cookies with royal icing. You could add Christmas sprinkles too if you want. My favorite way to decorate them is to just drizzle the icing all over the cookie in lots of squiggles. It’s absolutely festive but super easy.
Video
Notes
ROYAL ICING RECIPE
Royal icing starts of soft and then hardens as it dries. You want to work quickly. If you aren’t making a full batch of cookies you can divide the recipe no problem. 5 TBS meringue powder
1/2 C water
1 lbs powdered sugar
gel food coloring (optional)
Mix the meringue powder, water, and powdered sugar with an electric mixer. You want the mixture to be stiff and hold it’s shape but relax a little. Too runny and it will be a pain to use. To make it more stiff mix for longer. To make it thinner and water drop by drop. Seriously the a little water goes a long way. If you find your icing is too thin and you’ve tried mixing it for five minutes longer you can add a little extra sugar. If you want to dye it you can put a tiny bit of gel food coloring in. This recipe makes about 2 1/2 C of icing. It is plenty to give you some to practice with as you get the hang of cookie decorating.
Royal icing starts of soft and then hardens as it dries. You want to work quickly. If you aren’t making a full batch of cookies you can divide the recipe no problem. 5 TBS meringue powder
1/2 C water
1 lbs powdered sugar
gel food coloring (optional)
Mix the meringue powder, water, and powdered sugar with an electric mixer. You want the mixture to be stiff and hold it’s shape but relax a little. Too runny and it will be a pain to use. To make it more stiff mix for longer. To make it thinner and water drop by drop. Seriously the a little water goes a long way. If you find your icing is too thin and you’ve tried mixing it for five minutes longer you can add a little extra sugar. If you want to dye it you can put a tiny bit of gel food coloring in. This recipe makes about 2 1/2 C of icing. It is plenty to give you some to practice with as you get the hang of cookie decorating.
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